Thai Coconut Sweet Potato Curry Soup

• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 70
  1 1/2 tbsp curry powder

  Curry Powder (Salt-Free) Organic70$5.00Buy from Gneiss Spice
• 86
  2 sweet potatoes, peeled and cut into 1/2-inch cubes

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 72
  2 1/2 cups vegetable broth

  Vegetable Broth, Org, 32 oz72$4.69Buy from Natures Pick Market
• 86
  1 1/2 tbsp coconut aminos

  Coconut Aminos, Certified Organic86$10.68Buy from Wildly Organic
• 1 tsp salt
• 88
  1 1/2 cups coconut milk

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic

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1. 1

   Warm the avocado oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.

2. 2

   Add the minced garlic, ground ginger, and curry powder. Sauté for 1 minute, stirring constantly, until the aromatics are fragrant and toasted.

3. 3

   Tumble in the cubed sweet potatoes, stirring for 2 minutes to coat every piece evenly in the spiced oil.

4. 4

   Pour in the vegetable broth, coconut aminos, and salt. Turn the heat to high and bring the broth to a rolling boil, about 4 minutes.

5. 5

   Lower the heat to medium-low, cover with a lid, and simmer gently for 10 minutes until the sweet potatoes are tender when pierced with a fork.

6. 6

   Stir in the coconut milk. Simmer uncovered for 2 minutes until hot and thoroughly blended.

7. 7

   Remove from the heat and ladle the warm soup into bowls to serve.